![[Recipe] Sopaipilla Mix (Italian Cream Cake) Dish (2) – Web](https://i0.wp.com/www.guentherhouse.com/wp-content/uploads/2023/06/Recipe-Sopaipilla-Mix-Italian-Cream-Cake-Dish-2-Web.jpg?fit=600%2C450&ssl=1)
Italian Cream Cake
Ingredients
Instructions
PREHEAT oven to 325 °F.
LINE the bottom of three 8" cake pans with parchment paper, grease with butter; dust with flour.
BEAT eggs WHITES using an electric mixer until soft peaks form.
ADD, slowly, 1/2 cup sugar and beat until there is a consistency of meringue. SET aside.
CREAM butter, remaining sugar and vanilla in a second bowl. ADD egg YOLKS, one at a time, blend for 1 minute at medium speed.
ALTERNATE between adding Sopaipilla Mix and buttermilk to butter mixture, beginning and ending with Sopaipilla Mix.
FOLD egg whites, pecans and coconut. POUR batter into prepared pans.
BAKE 40-45 minutes, or until toothpick comes out clean.
COOL cakes 5-10 minutes before removing from pan. COOL completely on racks.
CREAM butter, cream cheese and vanilla in a large bowl.
ADD powdered sugar, slowly, and beat well.
SPREAD frosting on the top of the first cake; place the second cake on top of the first and spread frosting on top; place the third cake on top of the second and frost entire cake.
GARNISH with toasted coconut.
Serving Size 1 slice
Servings 12
Ingredients
Directions
PREHEAT oven to 325 °F.
LINE the bottom of three 8" cake pans with parchment paper, grease with butter; dust with flour.
BEAT eggs WHITES using an electric mixer until soft peaks form.
ADD, slowly, 1/2 cup sugar and beat until there is a consistency of meringue. SET aside.
CREAM butter, remaining sugar and vanilla in a second bowl. ADD egg YOLKS, one at a time, blend for 1 minute at medium speed.
ALTERNATE between adding Sopaipilla Mix and buttermilk to butter mixture, beginning and ending with Sopaipilla Mix.
FOLD egg whites, pecans and coconut. POUR batter into prepared pans.
BAKE 40-45 minutes, or until toothpick comes out clean.
COOL cakes 5-10 minutes before removing from pan. COOL completely on racks.
CREAM butter, cream cheese and vanilla in a large bowl.
ADD powdered sugar, slowly, and beat well.
SPREAD frosting on the top of the first cake; place the second cake on top of the first and spread frosting on top; place the third cake on top of the second and frost entire cake.
GARNISH with toasted coconut.
